Bistrot Paul Bert Pepper Steak

As you might imagine, I have an orientation toward flaming foods. Nothing reads ‘fabulous‘ at the dinner table more than the sight of actual flames dancing across an entree or desert (or in this case, sauce.) I first caught the flambe bug while first learning to cook. I couldn’t resist the showy (show off!) nature of the technique. And this was waaay before I even figured out that I was fabulous so is it any wonder I tend to think fablulousness is more nature than nurture?

The directions for this week’s French Friday’s with Dorie recipe gave the option to either flame the cognac or boil it to break down the alcohol in this traditional type filet pan sauce. Uh huh. As if there is any option here! Hello!? While I am sure the boiling-it-down method works well, I will tell you right now that I will never find out for sure. I’m a flamer through and through. I was born this way.

These steaks were lovingly prepared for my brother and sister-in-law who have been spending the last few weeks getting to know their new daughter, born two weeks ago. Its too soon to know in which ways she was born but I can’t wait to find out. Children are born with so many ways, aren’t they? Her parents have wisely decreed that no visitors are allowed unless they bring food (smart, huh?) so I killed two birds with one stone, packed up my supplies (including dishes and cutlery) and made them this week’s Dorie victims…er….guests.

While we dined on filet I got my niece fix but before I could become a nuisance I had everything packed up and was out the door. Guerrilla bistro!

Despite the highfalutin name this is the same basic filet with a pan sauce I’ve written about before detailing my lackluster feelings for the beef cut itself. These feelings have always been mitigated by the creativity that gets expressed with the simple, quick, and flavorful sauces made in the pan while the meat ‘rests’. While anything goes with these sauces, one that adds flame to the mix will get that much more of my appreciation. I can’t help it

I hope the other Doristas took a walk on the wild side and set fire to the pan for this one. Its really not very hard and its a sure way to get your dinner remembered. I can’t wait to read how they did! Follow this link for a listing of other Dorista’s post on this dish. (Once again I present the recipe here as Dorie herself has already distributed this one all over the internet.)

Bistrot Paul Bert Pepper Steak

About 1 tablespoon black peppercorns, preferably Sarawak pepper (that’s what’s used at Paul Bert), or a mix of peppercorns

4 filets mignons, 1 to 1½ inches thick, at room temperature

1 tablespoon mild oil (such as grapeseed or canola)

½ tablespoon unsalted butter

¼ cup Cognac, or other brandy (plus a splash more if desired)

½ cup heavy cream

Salt

This is how you make it:

The peppercorns need to be coarsely cracked, a job that’s done quickly and easily with a mortar and pestle. Lacking that, put the peppercorns in a kitchen towel so they don’t go flying about, and give them a couple of bashes with the bottom of a heavy skillet or the heel or back of a knife.

Sprinkle some peppercorns on both sides of each steak, and use the palm of your hand to press them into the meat.

Put a heavy-bottomed skillet over high heat – I use a cast-iron pan – and add the oil and butter.

When the butter has melted, slip in the steaks and cook them for 2 to 3 minutes for rare steaks, or a minute or so longer if you like your beef more well-done.

Flip them over and give them another 2 to 3 minutes in the pan, then transfer them to a warm plate and cover them loosely with a foil tent.

Pour off all of the fat in the pan, but leave any bits of steak that have stuck to the bottom; let the pan cool for a minute or so.

Now you’ve got a decision to make: to flame the Cognac or to just let it boil down. If you decide to flame it, pour it into the pan, stand back, and set a match to the Cognac.

When the flames have subsided, stir to scrape up whatever bits of meat are in the pan.

If you just want to boil the Cognac, put the pan over medium heat, pour in the Cognac, and let cook until it’s almost evaporated; scrape up whatever bits of steak have stuck to the pan.

To be truthful, I don’t know what “Sis. Boom. [blog!]” means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small ‘boom’ in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a “food blog” or even myself a “food blogger”.

Your notion of “guerilla bistro” made me laugh. Your brother and sister-in-law must have loved that you brought something other than a post-baby casserole. I like the way you write–I’ll definitely be following your blog in the future!

Gasp! I caught wind of the secret to your fries. Your steak looks absolutely wonderful, Trevor, and not just because you made it with so much love for your family. I’ll have to implement that policy if and when I’m pregnant!

To flame or not to flame? I agree with the very clear choice on this. You’re a thoughtful uncle to fortify the new parents with a (guerilla) bistro meal. Love the idea of the fries. They are hard to beat.

This Dorista sat out the recipe this week, but I want to see if I can do this without setting the kitchen on fire. Your steak looks fantastic and what a wonderful thing to make it for your brother and sister-in-law. I am sure they enjoyed your company and your meal.

Love that you included the “packaging” in that shot – secret ingredient indeed. I still miss all the transfats 🙂 Loved your writing as usual, and so glad to hear that you had a successful week and were able to share it. I can not even begin to think how delighted I would have been for someone to provide a guerilla bistro after one of my sons. And I would have been happy for the whole thing to come out of that red and white bag (desperate times indeed). Awesome post.

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